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Cube the sweet potatoes and season with salt and pepper
Spray sweet potatoes with olive oil and roast until tender
Cube the chicken thighs and season with salt, pepper, garlic powder, and smoked paprika
Heat 1 tbsp olive oil in a pan and cook the seasoned chicken until cooked through
In a bowl, whisk together honey, soy sauce or coconut aminos, minced garlic, and Sriracha to make the sticky glaze
Pour the glaze over the cooked chicken and toss to coat evenly
For the creamy drizzle sauce, whisk together non-fat Greek yogurt, honey, lime or lemon juice, garlic powder, and salt until smooth
Divide roasted sweet potatoes into 4 bowls
Top each bowl with glazed chicken, ⅛ cup guacamole, and ⅛ cup pico de gallo
Drizzle the creamy sauce over each bowl and serve